The course has given me a better understanding of everything from hygiene to confidence using the different hoops, starter cultures and techniques. Steps were clearly explained and built on as the coursed progressed. It was very hands-on and sensibly fast paced. Keep up the good work Graham
Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all…
